Bones Ramen in Rushcutters Bay bowls over locals

The vegetarian bowl at Bones Ramen, starring Jerusalem artichoke, celeriac chashu, mushrooms and roast tomato.
The vegetarian bowl at Bones Ramen, starring Jerusalem artichoke, celeriac chashu, mushrooms and roast tomato. Photo: Nikki To

Sydney's ramen-obsessed have made a beeline for new arrival Bones Ramen since its January 21 opening. With just 20 seats and an eye for detail in the kitchen, the Rushcutters Bay ramen spot is already one of the city's hottest tickets.

After trialling ramen as a lockdown special, the founder of Bayswater Road's Farmhouse restaurant, Michael Mu Sung, and head chef, Jacob Riwaka, have settled into a site. Bones Ramen has taken up residence in the former home of a Thai restaurant across the road from Farmhouse.

Riwaka points to the cornerstones of Bones Ramen.

Farmhouse and Bones Ramen founder Michael Mu Sung.
Farmhouse and Bones Ramen founder Michael Mu Sung. Photo: Nikki To

"Unique to Bones [is] our in-house production, barrelling and storage of tare, which is the soy seasoning for the broths," he says. "Controlling this from the restaurant means we're able to ensure continuity across our bowls at the highest possible standard."

There are four specialty ramen bowls: pork, chicken, seafood and a vegetarian bowl with Jerusalem artichoke, celeriac chashu, mushrooms and roast tomato.

"Both Jacob and I love the culinary ethos behind ramen noodle dishes," says Mu Sung. "Something which seems relatively simple, but actually embodies a lot of complexity and technical skill."

But even the ramen-obsessed don't live on ramen alone. So to get things rolling there are things like prawn toast, chicken thighs with yuzu mayonnaise and lacto-fermented nuka pickles.

Open Tue-Sat noon-2.30pm, 6pm-9pm.

Shop 4, 51 Bayswater Road, Rushcutters Bay, bonesramen.com.au